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Sweet Potato Cornbread

Sandwich your favorite barbecue between slices of Sweet Potato Cornbread for a change of pace, or serve along side your favorite meal as you would regular cornbread. The sweet potatoes add a touch of sweetness to this favorite bread of the South. 

 

This recipe goes with Slow-cooked BBQ Chicken Sandwiches

Southern Living JANUARY 2012

  • Yield: Makes 6 servings
  • Hands-on: 15 Minutes
  • Total: 50 Minutes

Ingredients

  • 2 cups self-rising white cornmeal mix
  • 3 tablespoons sugar
  • 1/4 teaspoon pumpkin pie spice
  • 5 large eggs
  • 2 cups cooked mashed sweet potatoes (about 1 1/2 lb. sweet potatoes)
  • 1 (8-oz.) container sour cream
  • 1/2 cup butter, melted

Preparation

1. Preheat oven to 425°. Stir together first 3 ingredients in a large bowl; make a well in center of mixture. Whisk together eggs and next 3 ingredients; add to cornmeal mixture, stirring just until moistened. Spoon batter into a lightly greased 9-inch square pan.

2. Bake at 425° for 35 minutes or until golden brown.

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Sweet Potato Cornbread Recipe

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